Herb-Crusted Rack of Lamb with Pearl Barley

Ingredients

• 1.1 kg rack of lamb
• 8 cloves garlic, peeled and crushed
• Small handful fresh flat-leaf parsley
• 1 1/2 tbsp fresh rosemary
• 45 g grated parmesan
• 120 g breadcrumbs
• 1 1/2 tbsp wholegrain mustard
• 5 tbsp olive oil
• Salt and pepper
• 2 leeks, thickly sliced
• 4 carrots, diced
• 2 cloves garlic, finely chopped
• 300 g savoy cabbage, shredded
• 1 L chicken stock
• 300 g pearl barley, soaked for 1 hour
• 500 ml white wine
• 50 g cumin seeds
• 1 tbsp olive oil